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Cheese tortellini is one of those Italian pasta dishes that always takes me right back to my childhood kitchen table. I can almost hear my mom hollering for us to “wash up for dinner!” while a big pot of creamy-sauced tortellini bubbled away on the stove. And, let’s be honest, even as an adult there are days when all I want is a bowl of cheesy, pillowy pasta smothered in a luscious sauce. Who says comfort food has to be complicated?
Why You’ll Love This
- Ridiculously easy—perfect for a busy weeknight dinner or lazy weekend lunch
- Super creamy sauce that clings to every little tortellini pocket (seriously, so craveable!)
- Flexible ingredients—add veggies, swap the cheese, use what you have
- That cozy, comforting Italian flavor with minimal effort
- Ready in about 20 minutes (yep, including making the sauce)
- Works as a side or a main—just adjust portion size and add extras
Ingredients & Notes
- Cheese Tortellini: I buy the refrigerated variety, but frozen or homemade work too if you have them. (If you want to get ambitious and make your own, I salute you and will cheer from the sidelines!)
- Butter & Olive Oil: The magic duo for starting any good creamy sauce. Use both for depth of flavor.
- Garlic: Fresh is best, but jarred minced garlic gets dinner done faster, and that’s what matters sometimes.
- Heavy Cream: Makes for the dreamiest, creamiest sauce. You could use half-and-half in a pinch if you’re watching richness.
- Parmesan Cheese: PLEASE use freshly grated to get that melty, nutty flavor. Pre-grated is fine if you’re in a time crunch (no shame!).
- Fresh Basil & Parsley: Fresh herbs wake up the whole dish, but you can use dried basil or mixed Italian seasoning if fresh isn’t handy.
- Salt & Pepper: Adjust to taste—Parmesan is salty, so take it easy with the salt until the end.
- Crushed Red Pepper Flakes (optional): A tiny pinch for a little heat. Highly recommend if you’re into that sort of thing.
Optional add-ins: Baby spinach, steamed broccoli, sautéed mushrooms, or even a handful of cooked chicken or sausage if you want a heartier dinner. Trust me, this is one of those recipes that forgives a little improvising.
Step-by-Step Directions
Boil the Cheese Tortellini: Start by bringing a big pot of salted water to a boil—like ocean salty. Toss in the tortellini and cook according to the package—usually just 3–4 minutes if they’re fresh or refrigerated. Don’t overcook them; we want perfectly tender, not mushy! Save ½ cup of your pasta cooking water (just dip a mug in before draining) and drain the rest.
Make the Creamy Sauce: While the tortellini are cooking, melt butter and olive oil together in a large skillet over medium heat. Add the garlic and stir for about a minute—until it smells intoxicating and everyone comes wandering into the kitchen. Reduce the heat to low, pour in the heavy cream, and let it get nice and steamy, but don’t let it boil.
Add the Parmesan & Seasonings: Slowly stir in the Parmesan until the sauce gets thick and glossy. (If it looks too thick, add a splash of your reserved pasta water.) Now, sprinkle in the salt, pepper, and a smidge of crushed red pepper flakes if you like things a bit sassy. Stir in the fresh herbs. If you’re using spinach or other add-ins, now’s the time—let them wilt or warm through in that lovely sauce.
Combine & Finish: Toss the drained tortellini into the skillet with the creamy sauce. Gently stir and let everything mingle for a minute so every cheesy little dumpling gets coated. Taste and adjust the salt, pepper, and maybe an extra hit of Parmesan—because, well, why not?
Serve: Dish out big warm bowls, sprinkle with extra herbs and a generous handful of fresh Parmesan. Maybe even add a squeeze of lemon or a drizzle of olive oil if you’re feeling fancy. Serve with crusty bread to soak up every last drop (trust me, you’ll want to!).
Optional Variations & Flavor Twists
- Make it meaty: Add cooked chicken, Italian sausage, or even some crumbled bacon for extra protein and smoky flavor.
- Add veggies: Stir in fresh baby spinach, roasted red peppers, peas, or steamed broccoli. Color and vitamins—boom!
- Try a different cheese: Mix in a handful of shredded mozzarella or fontina for an oozy, gooey sauce. (Don’t tell the Parmesan purists!)
- Go pesto: Stir a tablespoon or two of basil pesto into the sauce just before combining with the pasta for a herby boost.
- Lighten it up: Use half-and-half or whole milk (the sauce won’t be quite as thick, but it’ll still be delish—and a little easier on the waistline).
Storage & Reheating Tips
Leftovers never last long here, but if you’re lucky enough to have some, tuck them into an airtight container. They’ll keep in the fridge for up to three days. To reheat, add a splash of milk or cream and gently warm in a skillet over low heat, stirring often. (Or microwave in short bursts, stirring between each time, to keep that sauce from separating.) And yes, cold bites straight from the fridge have definitely happened in my house—no judgment!
If you’re wanting to freeze this, just know the sauce can get a little grainy when reheated. It’s best enjoyed fresh, but if you do freeze it, thaw overnight in the fridge and reheat gently with a little extra cream or milk.
It’s Your Turn!
Give this easy, cozy cheese tortellini recipe a try the next time you’re craving a big bowl of creamy Italian pasta comfort. Whether you jazz it up with veggies and fresh herbs, keep it super simple, or double it for a family gathering, it’s bound to win you some serious praise.
Drop a comment below and let me know how you made it your own—what add-ins did you try? Did your house instantly smell like heaven too? And if you have any questions about substitutions or tricks, ask away. I love hearing from fellow home cooks—sometimes the best ideas come straight from all of you!
Cheese Tortellini with Creamy Sauce
Ingredients
- Cheese Tortellini refrigerated or frozen
- 2 tablespoons Butter
- 1 tablespoon Olive Oil
- 2 cloves Garlic minced
- 1 cup Heavy Cream
- 1/2 cup Parmesan Cheese freshly grated
- Fresh Basil & Parsley
- Salt & Pepper
- Crushed Red Pepper Flakes optional
Instructions
- Cook the tortellini according to package instructions. Reserve ½ cup of pasta water before draining.
- Melt butter and olive oil, sauté garlic, pour in heavy cream, and stir in Parmesan and seasonings.
- Stir in Parmesan, salt, pepper, and crushed red pepper flakes. Add fresh herbs and any optional add-ins.
- Mix the cooked tortellini with the creamy sauce. Adjust seasonings and serve hot.
- Garnish with extra herbs and Parmesan. Serve with crusty bread.
